Spicy Mexican Fruit Salad

As prepared by Chef George dePasquale of The Essential Baking Company for his cooking demonstration on August 25, 2010.


  • Cucumber
  • Melon (Watermelon, Honeydew, Canteloupe or other)
  • Pineapple
  • Jicama
  • Lemon or lime
  • Cayenne
  • Ancho chili powder
  • Salt


Cut fruit into spears or large dices.  Arrange in cups or on a plate

Sprinkle with juice from lemon or lime, then sprinkle very lightly with cayenne, chili powder and salt.  Serve cold.